Braised Chicken Thighs In White Wine - cooking recipe

Ingredients

8 skinless chicken thighs, bone-in (about 2 3/4 pounds)
salt and pepper, to taste
4 garlic cloves, thinly sliced
1 cup dry white wine
1/4 teaspoon dried thyme
1 lemon, cut into 8 thin slices (plus juice below)
1 tablespoon fresh lemon juice
1 tablespoon butter, cut into pieces (cold butter)
2 tablespoons flat leaf parsley, chopped

Preparation

In a 12-inch skillet with a tight-fitting lid, arrange thighs, bone side up; season with salt and pepper. Add garlic, wine, and thyme.
Bring to a boil; reduce to a simmer. Cover and cook, 30 minutes.
Turn chicken over. Place a lemon slice on each piece; cover and continue simmering until tender, about 15 minutes.
Leaving garlic and liquid in skillet, transfer chicken and lemon slices to a platter. Cover tightly with foil to keep warm.
Bring liquid in skillet to a boil; cook until reduced to 1/2 cup, about 5 minutes.
Remove skillet from heat. Add butter, parsley, and lemon juice; stir until butter has softened and sauce is smooth.
Season with salt and pepper. Serve chicken with sauce.